I'm always on the lookout for the perfect sweet-meets-tart bite. You know what I mean?

Well, I've found it, you guys.

[tadahhhhhh]

This Lemon Loaf Cake balances the sweetness of coconut sugar with the tartness of fresh lemon juice + zest. Plus, there's even a little extra lemon addition in there to give it a little more zip (and fluffiness).

Preheat oven to 350 F. In a large bowl, whisk egg and coconut sugar until combined and sugar is dissolved. Add lemon zest/juice, coconut oil, and Zevia; whisk until combined. In a smaller bowl, combine flour and baking powder. Add the dry ingredients to the wet a little at a time, whisking to combine. You may add another squeeze or so of lemon to help this along if you need to. Pour into a parchment paper-lined (or greased) loaf pan. tap pan on the counter to release any trapped air bubbles in the batter. Bake for 55 min or until top is lightly browned and a toothpick comes out clean in the center.

Once the cake is baked, remove and allow to cool for 10-15 min. With a skewer, poke a few holes into the cake to allow the glaze to seep down into it. In a small bowl, whisk together powdered sugar and lemon juice, adding a tsp at a time until you get a smooth, thick glaze. Pour the glaze over the cake, making sure to get it over the poked holes. Then slice and enjoy!